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Hakka-Style Meatballs
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Hakka-Style Meatballs

Hakka-Style Meatballs

with Peppers, Rice and Peas

East and South Asian influences converge in this delicious fusion dish, combining aromatics and warming spices with a sweet-savoury sauce!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes


serving amount

250 g

Ground Beef

¼ cup

Panko Breadcrumbs

(Contains Wheat)

2 tbsp

Soy Sauce

(Contains Soy, Wheat)

2 tbsp

Chili-Garlic Sauce

15 g


200 g

Green Bell Pepper

113 g

Yellow Onion

¾ cup

Basmati Rice

56 g

Green Peas

1 unit

Green Onion

1 tbsp

Moroccan Spice Blend

4 tbsp

Sweet Chili Sauce

Not included in your delivery

1 tbsp


0.19 tsp


0.06 tsp



Nutrition Values

Calories800 kcal
Fat26 g
Saturated Fat8 g
Carbohydrate104 g
Sugar23 g
Dietary Fiber6 g
Protein37 g
Cholesterol75 mg
Sodium1880 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Cups
Measuring Spoons
Baking Sheet
Large Bowl
Parchment Paper
Small Bowl
Large Non-Stick Pan


Cook rice and peas

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Bring 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Add peas half way through cooking. When rice is done, remove the pot from heat. Set aside, still covered.

Bake meatballs

While rice cooks, peel, then mince or grate half the ginger (use all for 4 ppl). Combine beef, panko, half the ginger, 1/2 tbsp soy sauce, 1 tsp Moroccan Spice Blend (dbl both for 4 ppl) in a large bowl. Roll mixture into 8 equal-sized meatballs (16 for 4 ppl). Arrange meatballs on a parchment-lined baking sheet. Bake in the middle of the oven until golden-brown and cooked through, 8-10 min.**


While meatballs bake, peel, then cut onion into 1/2-inch pieces. Core, then cut pepper into 1/2-inch pieces. Thinly slice green onions. Stir together chili garlic sauce, sweet chili sauce, remaining soy sauce and 1/4 cup water (dbl for 4 ppl) in a small bowl. (NOTE: This is your stir-fry sauce.)

Cook veggies

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then onions and peppers. Cook, stirring occasionally, until slightly softened, 2-3 min. Add remaining ginger and remaining Moroccan Spice Blend. Cook, stirring constantly, until fragrant, 30 sec.

Finish meatballs

Add meatballs, then stir-fry sauce to the pan with veggies. Cook, stirring gently, until sauce slightly thickens and coats meatballs, 1 min. Season with salt and pepper, to taste.

Finish and serve

Add half the green onions to rice, then fluff with a fork. Divide rice between plates, then top with meatballs, veggies and any sauce in the pan. Sprinkle remaining green onions over top.

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